Chilli

Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.

Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.

Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including Tanzania. It was first introduced in Tanzania by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.

Product Specifications

Commodity: Red Chilli

Origin: Tanzania

Quality Specifications

Indian whole chilli – S17 Teja

Length: 6-8 cm (without stem)

Pungency/Heat: 75000 to 90000 SHU

Color: 50-60 ASTA

With/Without Stem: Both types available

Skin: Thin

Indian whole chilli – Byadgi

Length: 10-13 cm (without stem)

Pungency/Heat: 9000 to 17000 SHU

Color: 100-140 ASTA

With/Without Stem: Both types available

Skin: Thick

Skin: Thin

Crushed Chilli

Crushed Chilli – ASTM 4-20

Pungency/Heat: 30000-40000 SHU

Particle Size/Granulation: ASTM 4-20

Crushed Chilli – ASTM 5-20

Pungency/Heat: 30000-40000 SHU

Particle Size/Granulation: ASTM 5-20

Crushed Chilli – ASTM 6

Pungency/Heat: 10000-60000 SHU

Particle Size/Granulation:ASTM 6

Ground Chilli

Ground Chilli – 140-160 ASTA

Pungency/Heat: 10000-20000 SHU

Particle Size/Granulation: ASTM 30

Colour: 140-160 ASTA

Ground Chilli – 110-130 ASTA

Pungency/Heat: 10000-20000 SHU

Particle Size/Granulation: ASTM 30

Colour: 110-130 ASTA

Ground Chilli – 90-110 ASTA

Pungency/Heat: 10000-20000 SHU

Particle Size/Granulation: ASTM 30

Colour: 90-110 ASTA

Ground Chilli – 70-90 ASTA

Pungency/Heat: 30000-40000 SHU

Particle Size/Granulation: ASTM 30

Colour: 70-90 ASTA

Ground Chilli – 40-60 ASTA

Pungency/Heat: 60000-70000 SHU

Particle Size/Granulation: ASTM 30

Colour: 40-60 ASTA

Ground Chilli – 20-30 ASTA

Pungency/Heat: 15000-25000 SHU

Particle Size/Granulation: ASTM 30

Colour: 20-30 ASTA

Packing & Shipment Specifications

Inspection: SGS or any other agency as per your requirement for Weight and Quality.

Packing: Standard in 25 or 50 Kg Jute Bags or as per customer requirements

Port of Loading: Dar es Salaam, Tanzania

Port of Discharge: To Any Port as per requirements

Mode of Payment: TT or Cash

Delivery: Delivered to the loading port of choice within 15 days from the date of receipt of Confirmed Purchase Order & Receipt of Advance.

Applicable Shipment Terms: FOB/CFR/CIF/DDP Inco Terms 2010 as needed by the Customer to their port of choice

Spice Uses & Other Information of Note

Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce.

Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’.

As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’